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Channa Paneer Recipe

Channa Paneer is a popular Indian Side-Dish
Author :
On :
Tuesday, 8 August, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
Serves 6
Rated 5 based on 100 votes


  • 1 kg - Kabuli Channa
  • 2 litres - Milk
  • Salt and chilli powder to taste
  • 1 - Lime
  • 1/2 tsp - cooking soda
  • 2 tbsp - Curd
  • 3 tbsp - Ghee
  • 2 - large Onions
  • Garam Masala
  • 2" pieces - Ginger
  • Chopped Coriander leaves
  • 4 - Green chillies
  • How to Make Channa Paneer:

    1. Boil the milk, squeeze the lime into it and remove from the fire.
    2. When the milk is curdled and cool put it in a clean muslin cloth, tie up the ends and hand up to drain out all the whey.
    3. Remove from the cloth, spread out evenly on a flat dish with a heavy board (with a weight on it) on top to further drain out the liquid.
    4. Then cut into small square pieces.
    5. Deep fry in ghee until light brown. Remove.
    6. Wash and soak the chana overnight with cooking soda.
    7. Next day boil it in fresh water with salt to taste until tender.
    8. Grind the onions and ginger to a fine paste.
    9. Heat the ghee in a pan and brown the onions and ginger paste.
    10. Add the chilli powder, curds and cooked chana.
    11. Cook for about 10 minutes, mix well, then take off the fire and sprinkle with garam masala and amchoor.
    12. Add the fried paneer, mix and serve garnished with coriander leaves and green chillies.


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